Stepping out into the water. Brining a pastrami started.

[Tallbald]

Still very new to the food smoking arts but Kroger has three different cuts of select beef roasts on sale for $2.99 a pound. I love deli meats but seldom buy them on my retirement income. I chose sirloin tip cuts after some questions and helpful responses here. No, it's not a brisket but the reading I've done indicate that a good roast can make a good pastrami.
I found a recipe for Artisan Jewish pastrami with pickling spices, brown and white sugar, coriander, kosher salt, mustard seed, garlic, and honey, and some other things in a refrigerated brine soak. The meat brines for 5 days. The meat gets moved around in the brine daily for five days. The recipe calls for baking to an internal temp of 200 degrees but I of course will smoke it. It has a paprika and stuff rub.
Wish me good luck folks. Hope I'm not wasting my effort and meat.
Don.

 

[bregent]

Hi Don, I'm sure it will be delicious.
Although pink salt may be optional, IMO it is a major factor in the development of flavor of corned beef and pastrami that you won't get with salt alone. Also, I think a sirloin roast would be much too lean for my taste but that's really a matter of personal preference. Brisket or plate has much more fat and fat is flavor.

But don't worry. Although it may not taste exactly like pastrami, I think it will make a nice sandwich meat. Let us know how it turns out.

 

[Tallbald]

Well after some more reading I believe I need to re-think what I'm doing. Don't want to make anyone ill. Shoot. May just smoke it tomorrow for a time and finish it in the oven. Don.

 

[PerazziMx14]

Please delete

 

[SmokinAl]

Yes you will need cure #1 to get that pastrami taste, & I did one with an eye of round that came out fantastic. But I brined it for 12 days, after injecting it with as much brine as it would hold.
Al

 

[Tallbald]

Well I will tell on myself here. After studying more of the different pastrami recipes and reading all I could about using curing salts versus the issues and concerns of NOT using curing salts I decided to be safe. Maybe in the future I'll buy some curing salts and give pastrami a try again but for now one step at a time. I let the sirloin tip brine overnight, viewing it as just a variation of a marinade. I injected it well too with the brine mixture. Drained and dried it then applied the rub recipe. Smoked it over about 6 hours to the advised temp , removed it and let it rest. Then to the frige. It sliced easily this morning, and made for a nice, peppery and paprika seasoned sandwich. So I'm satisfied with my "not pastrami" results on some level, and will slice the rest thinly for freezing in two-sandwich size freezer bags.
Thanks for the help here folks. Bear with me as I continue to learn.
Oh. My beloved adult daughter stopped in for a "howdy" visit today. Didn't want anything except to visit. I proudly showed her my OK Joe Highland and all the modifications I'd done to it. She said "Daddy you really are getting a lot of use and fun out of it! I'm so happy for you!" She's a vegetarian herself but isn't critical of our carnivore tastes and habits. She said she's looking forward to the smoked vegetable dishes I've told her I plan to make for family visit meals.
Don.